Food Safety Management System Contents

Food Safety Quality Management System
Food Safety Management System Contents
Food Safety Management System

Introduction to the Food Safety Management
System
Communication Overview
Section 4.1 The Food Safety Management System

Senior Management Responsibility
Document Hierarchy
Food Safety System Process Diagram
Documentation Requirements
Section 4.2 Document Control Procedure
Record Control Procedure
Management Responsibility
Section 5.1 Senior Management Commitment
Food Safety and Quality Policy
Section 5.2
Food Safety and Quality Objectives
Food Safety Management System Planning
Customer, Statutory and Regulatory
Section 5.3
Conformance
Contract Review
Section 5.4 Responsibility and Authority
Section 5.5 Food Safety Team Leader
Communication
Section 5.6 Suppliers and Contractor Communication
Customer Communication
Document Reference Food Safety Quality Management System

Revision 1 27th November 2011
Owned by: Technical Manager 1
Authorised By: General Manager
Food Authority Communication
Internal Communication
Section 5.7 Emergency Preparedness and Response
Section 5.8 Management Review
Resource Management
Section 6.1 Provision of Resources
Section 6.2 Human Resources
Section 6.3 Infrastructure
Section 6.4 Work Environment
Planning and Realisation of Safe Products
Planning and Realisation of Safe Products
New Plant and Equipment
Purchasing
Section 7.1
Purchasing Documents
Supplier Assurance and Approval
Verification of Purchased Materials
Prerequisite Programmes
Section 7.2 (i) Infrastructure and Maintenance Programmes
(ii) Operational Prerequisite Programmes
HACCP & Preliminary Steps - Hazard Analysis
HACCP principles
Hazard Analysis – Preliminary Steps
HACCP Team
Section 7.3
HACCP Scope
Raw Materials
Product Description
Intended Use
HACCP Terms of Reference
HACCP Flowcharts
Description of Process Steps
Hazard Analysis
Hazard Identification
Determination of Acceptable Levels
Section 7.4
Hazard Assessment
Selection and Assessment of Control Measures
The HACCP Calculator
Establishing Operational Prerequisite
Section 7.5
Programmes (PRPs)
Design and Redesign of the HACCP Plan
Section 7.6
Critical Control Points
Section 7.7 Updating of Preliminary Information
Section 7.8 Verification Planning
Section 7.9 Product Identification and Traceability
Control of Non-Conformity
Corrections
Corrective Action
Section 7.10
Preventative Action
Control of Non-Conforming Product
Product Recall
Validation, Verification and Improvement of the Food Safety Management System
Validation, Verification and Improvement of the
Section 8.1
Food Safety Management System
Validation of Control Measure Combinations
Section 8.2
Validation of Production Processes
Section 8.3 Control of Monitoring and Measurement
Measuring and Monitoring
Calibration of Monitoring and Measuring
Equipment
Verification, Validation and Improvement and
Updating
Internal Audits
Evaluation of Individual Verification Results
Section 8.4
Analysis of Results of Verification Activities
Continual Improvement
Customer Satisfaction
Updating

4.1 Introduction to the Food Safety Management System
The company has planned, established, documented and implemented a food safety and
quality management system for the site, which is maintained in order to continually
improve its effectiveness in accordance with legislation, international standards and best
industry practice. The company has planned and developed the processes that contribute
to meeting the requirements of these standards and producing safe products.
Scope
The scope of the Food Safety Management System includes all product categories,
processes and activities conducted on site and any outsourced activities. These
requirements are aligned with the policies and objectives of the site and include those of
the following standards:
Quality - IS0 9001:2008

Food Safety - ISO 22000:2005
Due diligence
The Food Safety Quality Manual demonstrates due diligence of the company in the
effective development and implementation of the food safety management system.
These documents are fully supported by the completion of the records specified in this
manual for the monitoring of planned activities, maintenance and verification of control
measures and by taking effective actions when non-conformity is encountered.
Food Safety
The company is committed to supplying safe products for consumption. As part of this
commitment, all products and processes used in the manufacture of food products are
subject to food safety hazard analysis based on the Codex Alimentarius guidelines to the
application of a HACCP system. All food safety hazards, that may reasonably be expected
to occur, are identified by this process and are then fully evaluated and controlled so that
our products do not represent a direct or indirect risk to the consumer. New information
regarding food safety hazards is continually reviewed by the Food Safety team to ensure
that the Food Safety and Quality Management system is continually updated and
Finished Product Summary
HACCP Calculator ISO 22000
HACCP Definitions
HACCP Flow Diagram
HACCP Flowchart Verification
HACCP Flowcharts
HACCP Glass Control Verification Record
HACCP Hazards
HACCP Intended Use
HACCP Plan Sample
HACCP Prerequisites
HACCP Scope and Product Information
HACCP Steering Group Review
HACCP Team
The Prerequisite procedures of the Food Safety Quality Management System Procedures
are pre-fixed PRP and are as follows:
PRP 1 - Hygiene and Housekeeping Management

PRP 2 - Management of Pest Control
PRP 3 - Control of Visitors and Contractors
PRP 4 - Management of Cleaning
PRP 5 - Despatch and Distribution
PRP 6 - Maintenance
PRP 7 - Waste Management
PRP 8 - Hygiene Policy
PRP 9 - Glass Policy
PRP 10 - Ingredients Foreign Body Control Policy
PRP 11 - Metal Detection
PRP 12 - Nut Handling Procedure
PRP 13 - Control of Knives
PRP 14 - Control of Brittle Materials
PRP 15 - Glass & Brittle Material Breakage Procedure
PRP 16 - Types of Allergen
PRP 17 - Storage
PRP 18 - Allergen Control Procedures
PRP 19 - Food Defence System
PRP 20 - Control of First Aid Dressings
PRP 21 - HACCP Prerequisites
The controlled records of the Food Safety Management System are pre-fixed QMR and
are as follows:
QMR 001 Management Review Minutes

QMR 002 Training Record
QMR 003 Product Release Record
QMR 004 Design and Development Records
QMR 005 Supplier Assessment Record
QMR 006 Validation Record
QMR 007 Identification and Traceability Record
QMR 008 Register of Customer Property
QMR 009 Calibration Record
QMR 010 Internal Audit Record
QMR 011 Records of Non-conforming Product
QMR 012 Corrective Action Request Form
QMR 013 Preventative Action Request Form
QMR 014 Supplier Self Assessment and Approval Form
QMR 015 Equipment Commissioning Record
QMR 016 Return to Work Form
QMR 017 Hygiene Policy Staff Training Record
QMR 018 Complaint Investigation Form
QMR 019 Prerequisite Audit Checklist
QMR 020 Knife Control Record
QMR 021 Knife Breakage Report
QMR 022 Goods in Inspection Record
QMR 023 Equipment Cleaning Procedure
QMR 024 Glass and Brittle Plastic Breakage Record
QMR 025 Metal Detection Record
QMR 026 First Aid Dressing Issue Record
QMR 027 Cleaning Schedule
QMR 028 Cleaning Record
QMR 029 Engineering Hygiene Clearance Record
QMR 030 Glass and Brittle Plastic Register
QMR 031 GMP Audit Checklist
QMR 032 Vehicle Hygiene Inspection Record
QMR 033 Outgoing Vehicle Inspection Record
QMR 034 Pre Employment Medical Questionnaire
QMR 035 Visitor Questionnaire
QMR 036 Product Recall Record
QMR 037 Shelf Life Confirmation Record
QMR 038 Accelerated Keeping Quality Log
QMR 039 Goods In QA Clearance Label
QMR 040 Maintenance Work Hygiene Clearance Form
QMR 041 Changing Room Cleaning Record
QMR 042 Colour Coding Red Process Areas
QMR 043 Daily Cleaning Record for Toilets and Changing Rooms
QMR 044 Drain Cleaning Procedure Filler Areas
QMR 045 General Cleaning Procedure
QMR 046 Product QA Clearance Label
QMR 047 CIP Programmes Log
QMR 048 Sample Filler Cleaning Record
QMR 049 Pipe Diameter Flow Rate Conversion Table
QMR 050 QC Online Check Sheet
The Prerequisite Records of the Food Safety Quality Management System Procedures are
pre-fixed PRPR and are as follows:
PRPR 1 - Hygiene and Housekeeping Management

PRPR 2 - Management of Pest Control
PRPR 3 - Control of Visitors and Contractors
PRPR 4 - Management of Cleaning
PRPR 5 - Despatch and Distribution
PRPR 6 - Maintenance
PRPR 7 - Waste Management
PRPR 8 - Hygiene Policy
PRPR 9 - Glass Policy
PRPR 10 - Ingredients Foreign Body Control Policy
PRPR 11 - Metal Detection
PRPR 12 - Nut Handling Procedure
PRPR 13 - Control of Knives
PRPR 14 - Control of Brittle Materials
PRPR 15 - Glass & Brittle Material Breakage Procedure
PRPR 16 - Types of Allergen
PRPR 17 - Storage
PRPR 18 - Allergen Control Procedures
PRPR 19 - Food Defence System
PRPR 20 - Control of First Aid Dressings
PRPR 21 - HACCP Prerequisites
The Criteria and Methods required to ensure that the operation and control of these
processes are effective are documented in the Food Safety Management System
procedures and records.
These procedures are supported by second tier documents specific to each area
including:
- Work Instructions
- Specifications
- Testing schedules
- Risk assessments
- Job Descriptions
- Critical Control Point Monitoring Procedures
Measurement, monitoring and review are carried out by analysis of data in key areas
including:
- Critical Control Point monitoring

- Analytical testing
- Microbiological testing
- Complaints analysis
- Key Quality performance indicators
- Standard Exception Reporting
- Results of Inspections
- Results of Internal & External Audits
Document Hierarchy
Legislation, Statutory and

Customer Requirements
Company Food Safety

Quality Manual
Procedures and Policies
Supporting Documents
and Records

Food Safety Quality System Process Diagram
Plan &
Document
Improve Implement
Maintain,
Review Measure,
Audit

4.2 Documentation Requirements
It is company policy to operate a document and record control system within the scope
of the Food Safety Quality Management System and to meet the requirements of
international standards ISO 9001:2008 and ISO 22000:2005.
The food safety management system documentation includes the food safety policy and
food safety objectives, the procedures and records required by ISO 22000 and those
documents required to ensure the effective development, implementation and updating
of the
food safety management system.
All documents and records determined by the company to be necessary to ensure the
effective planning, operation and control of the processes are controlled within the food
safety management system.
Document Control Procedure
The documentation which defines the Food Safety Quality Management System is
controlled. The company operates a system of document control for procedures and
standards which will enable the following activities:
- All documentation is reviewed for adequacy before approval be authorised

personnel
- Document amendments shall show evidence of change or modification. Deleted
words will be are denoted with strikethrough. Changes are highlighted.
- Identification of reasons for changes and revision codes
- Issuing new or amended documents to point of use
- Maintaining legibility of issued documents
- Ensuring controlled status of externally sourced documents
- Identification and record disposition of obsolete documentation
- Periodic document review
- Documents are re-issued after a practical number of changes have been made
- Only approved documentation is used in the Food Safety Management System
- A Master List of documents shall be kept to identify status of all documentation.

Record Control Procedure
Records determined by the company to be necessary to ensure the effective planning,

operation and control of the food safety quality management system are established and
maintained as evidence of system effectiveness and conformity to defined requirements.
The company operates a system of document control for records covered by the scope of
the Food Safety Management System.
Records are available to demonstrate conformity to specifications and standards. The

procedure enables the following activities:
Identification and maintenance of records
Each record shall be given a unique reference code. The prefix letters of the code refer
to a particular kind of document, as shown below:
Food Safety Record - FSR

Prerequisite Record - PRPR
Production Record - PROR
Quality Record - QUAR
Cleaning Record - CLER
Purchasing Record - PURR
Laboratory Record - LABR
Engineering Record - ENGR
Despatch Record - DESR
Distribution Record - DISR
Records for the specific areas are sequentially numbered and a Master List for each area
is maintained by the Technical Manager.
Checking and approval of adequacy
All records are reviewed for adequacy before approval be authorised personnel.
Department Managers are responsible for the records used in their department.

5. Senior Management Commitment
Senior management demonstrate clear and visible commitment to the food safety
management system by establishing and implementing, then fully communicating and
supporting its policies, procedures and objectives. Senior Management is committed to
continually improve the effectiveness of the quality management system by regular
audit, review and pro-active actions.
The food Safety Management System includes all products manufactured on site and
activities conducted on site. The scope is aligned with the policies and objectives of the
site and includes the commitment to fully meet the requirements of the following
standards:
Quality - IS0 9001:2008

Food Safety- ISO 22000:2005
The Senior Management has a total commitment to quality observing all legal, moral and
ethical codes and this is the concern of every employee.
Senior management demonstrate clear and visible commitment by:
- Establishing and implementing a Quality and Food Safety Policy.

- Communicating and Maintaining the Quality and Food Safety Policy.
- Establishing and implementing Quality Objectives.
- Communicating and Maintaining the Quality Objectives
- Establishing and implementing Food Safety Objectives.
- Communicating and Maintaining the Food Safety Objectives
- Conducting regular pro-active management reviews and communicating
outputs.
- Communicating commitment to satisfying customer requirements including
food safety, quality and service
- Supporting and planning the development and operation of the Food Safety
Management System.
- Ensuring the food safety management system is maintained when changes are
planned and implemented.
-
Appendix 1 Site Management Teams
Senior Management Team

Job Title Name Role in Team
Managing Director Chairman
Site Director Deputy Chair
Operations Manager Operations Reporting
Technical Manager Food Safety and Quality Reporting
Management Representative
Planning Manager Planning and Capacity Reporting

Distribution Manager Distribution Reporting
Maintenance Manager Services and Engineering Provision
Finance Manager Financial Reporting
Human Resources Manager Resource reporting
Food Safety Management Team
FSMS Team Member Name Position Qualification
FSMS Team Leader
FSMS Assistant Leader
FSMS Team Members

5.7 Emergency Preparedness and Response
The company has established, documented and implemented a Crisis Management

Procedure for the site, which is maintained in order to deal with emergencies which do
not normally occur and cannot be dealt with using current quality and production
procedures.
Emergency Situations and First Point of Contact
The following Crisis Team members have been trained in Crisis Management and are the
nominated first point of contact for the crisis situations described:
Fire or Site evacuation Health and Safety Manager

Utility Supply failure Engineering Manager
IT systems failure Operations Manager
Water Supply Contamination Technical Manager
Breaches of security Site Director
Bomb Threat or Similar Site Director
Extortion or Sabotage Site Director
Product quality or safety Technical Manager
In all cases if the first point of contact cannot be contacted another member of the Crisis
Management Team must be contacted.
In real crisis situations a member of the Crisis Management Team must be contacted. The
person contacted will urgently contact and assemble the other members of the Crisis
Management Team. The Crisis Team will act quickly to assess the situation and formulate
an action plan which is communicated to the site management. All relevant aspects of
product safety, health and safety, financial effects and company image must be
considered prior to recommencing production. All crisis and action resulting from crisis
situations must be recorded.
If a call alleging or threatening extortion is received the person dealing with it should
attempt to transfer the call to a member of the Crisis Management Team if at all possible.

Purchasing
The company has established, documented and implemented procedures for purchasing
and verification of purchased materials, which are maintained in order to ensure all
purchased materials conform to agreed specifications in order that the quality and safety
of the end product is not compromised.
This is achieved by:
- A defined Purchasing Procedure.

- Supplier Assurance and Approval
- Verification of Raw Materials and Purchased products
- Material and Service specifications
The scope of the procedures for purchasing and verification of purchased materials
includes all purchasing activities that have an impact on the Food Safety Quality
Management System
The Purchasing Department or nominated individuals purchase materials and services in

accordance with the company purchasing procedures. This ensures that all purchases are
against defined specifications and from an approved supplier. Authority to purchase
outside of these procedures can only be authorised by the Technical Manager in writing.
Initially suppliers are used because of their historic service record including Quality
Performance, Customer nomination or Price. This the starting point for an approved
supplier list. With the implementation of a controlled approved supplier list, suppliers
who do not reliably achieve specification are either delisted or if critical to the business,
are given technical support to become reliable. New suppliers are only added to
the list following successful sampling and technical approval. Customers can add a
nominated supplier to the list. This nomination may be overruled where product safety
could be jeopardised.
Materials and Services can only be purchased using the Approved Supplier List. Orders for
materials, chemicals, packaging and ingredients are raised and consignments of approved
materials are called off from approved suppliers against planned product order
requirements. All chemicals purchased for use within the food handling facility are
confirmed as “food grade” by the Technical Manager. The Planning Manager is
industrial activities which pose a serious threat of contaminating food
Food facilities are located away from areas subject to flooding unless sufficient
4
safeguards are provided
5 Food facilities are located away from areas prone to infestations of pests
Food facilities are located away from areas where wastes, either solid or liquid,
6
cannot be removed effectively.
Periodic assessment of potential food safety impact from and to local
7
environment is performed
Design and layout
The internal design and layout of food buildings permits good food hygiene
1 practices, including protection against cross-contamination between and during
operations by foodstuffs.
2 There is always segregation of high and low risk areas.
There is restricted access to high risk areas and dedicated clothing, footwear,
3
tools and equipment.
4 Product Process flow is logical and follows a one way flow system
5 Process flow should be designed to prevent contamination
6 There are dedicated chill and freeze facilities where appropriate
7 There are segregated equipment washing facilities
The onsite laboratory is sited away from production areas or contracted out to
8
qualified laboratories
9 Facility is appropriate for the purpose
Adequate security arrangements are in place with restricted access on to site and
10
control of visitors
11 Site boundaries are clearly defined
12 Pest control of the periphery is in place
13 Operator/people movement is controlled to minimise risk of cross contamination
Buildings
All buildings are constructed to protect against the entrance and harbouring of
1
pests.
2 Entrances are heavily protected to prevent accidental damage
3 Pedestrian and Fork Truck access is separate
Foundations are at least 600mm deep and sufficient to prevent rodents from
4
burrowing underneath
Access points for pests is prevented by ensuring windows that open are
5
protected by insect screens

The Infrastructure is modified as necessary taking into account the results of Hazard
Analysis and the capability of the selected control measures to control the identified food
safety hazards. The results Hazard Analysis and subsequent modifications are recorded.
(ii). Operational Prerequisite Programmes
The company has established, documented, maintains and updates a programme of

Operational Prerequisites for the site. The operational PRP(s) enable the control of food
safety hazards that are not controlled by the HACCP plan by control measures, the
stringency of which is determined and documented by the Food Safety Team.
Operational PRP(s) are implemented across the entire production system as appropriate.
The following Operational PRP(s) have been implemented:
PRP 001 - Hygiene and Housekeeping Management

PRP 002 - Management of Pest Control
PRP 003 - Control of Visitors and Contractors
PRP 004 - Management of Cleaning
PRP 005 - Despatch and Distribution
PRP 006 - Maintenance
PRP 007 - Waste Management
PRP 008 - Hygiene Policy
PRP 009 - Glass Policy
PRP 010 - Ingredients Foreign Body Control Policy
PRP 011 - Metal Detection
PRP 012 - Nut Handling Procedure
PRP 013 - Control of Knives
PRP 014 - Control of Brittle Materials
PRP 015 - Glass & Brittle Material Breakage Procedure
PRP 016 - Types of Allergen
PRP 017 - Storage
PRP 018 - Allergen Control Procedures
PRP 019 - Food Defence System
PRP 020 - Control of First Aid Dressings
PRP 021 - HACCP Prerequisites

This is carried out using the HACCP decision tree in the HACCP Calculator. Hazards
identified at critical control points by the decision tree are controlled in the HACCP plan.
Significant hazards that are not critical are implemented as operational PRP(s)
The HACCP Calculator (See calculator guide for full details)
Decision Tree
Severity
Significance
Question 1
Question 2
Question 3
Question 4
Probability
Step Specific Details
Control
Num Step Name Hazards Identified about the
Measure
ber Hazard
Delivery of
1 Bone 3 3 9 N
Ingredient
Delivery of
1 Campylobacter spp. 3 3 9 Y N Y N
Ingredient
Delivery of Contamination with
1 3 3 9 Y N N
Ingredient Bacteria from pests
Delivery of
1 Pesticides 2 3 6
Ingredient
Delivery of Salmonella spp. (S.
1 2 2 4
Ingredient Typhimurium)
Delivery of Bacteria (spore-forming)
1 1 2 2
Ingredient General
Delivery of
1 Pest control chemicals 1 1 1
Ingredient
N = If control is required at this step for safety then modify step, process or product
Question 1 - Are control measures in place for this hazard?

Question 2 - Does the step eliminate or reduce the hazard to an acceptable level?
Question 3 - Could contamination occur at unacceptable level or increase to unacceptable
levels?
Question 4 - Will a subsequent step eliminate the hazard or reduce it to an acceptable
level?
The HACCP Calculator highlights significant hazards and critical control points in red.

7.10 Control of Non-Conformity
Corrections
For each CCP and OPRP Corrections and Corrective actions when critical limits are
exceeded are defined by the Food Safety Team in the HACCP documentation and plans.
The HACCP team define and document the corrective action when trends indicate a likely
loss of control. Corrections are applied to bring the parameters controlled at the CCP or
OPRP under control and the correction instruction includes reporting requirements and
action to be taken by the authorised nominated person with regards to the products
produced while the process was out of control. Corrective Actions are defined to ensure
the cause of the breach is identified and action is taken to prevent a recurrence. Training
in monitoring procedures and records for CCP’s/OPRP’s and corrections/corrective
actions are completed ahead of implementation.
In the case of exceeding CCP/OPRP limits, procedures and records appropriate to the
handling of potentially unsafe products are followed until it is confirmed that they are
safe and suitable for release. Where product is not suitable for release then this matter is
reported as soon as practically possible to the Food Safety Representative. The Food
Safety Team carry out regular review of the corrections carried out.
Products manufactured under conditions where critical limits have been exceeded are
potentially unsafe products and are handled in accordance with the procedure for
controlling non-conforming products.
Corrective Action
Corrective Action is the action taken to eliminate the cause of an existing non-
conformance in order to prevent a recurrence. The procedure for corrective action is
managed by the Food Safety Representative (Technical Manager). This procedure defines
that when Non-Conformances are raised a corresponding agreed corrective action is
raised to eliminate the non-conformance and the cause of the non-conformance and that
action is taken to reduce the risk of or prevent a recurrence.
Routine Corrections and Corrective Actions are initiated by authorised personnel as

documented in Operational PRPs and the HACCP plan. Incidents where correction and
which includes the Technical Manager, Operations Manager and the Site Director. In the
event of a product recall the team consider contingency plans for supply of product.
Customer complaints are analysed by product and type to identify complaint trends. The
annual complaint analyser tool generates longer term trend analysis. Complaint KPIs and
trends are reviewed at management review meetings.
Indications of Customer Satisfaction are provided from regular Review Meetings with the
Customer. This feedback is passed onto the Senior Management team by the Sales
Director. Feedback is also provided as a result of Customer Audits, these are usually
annually, the results of which are reported to the Senior Management team by the
Technical Manager. The Senior Management team consider the feedback at the
Management Review meetings and appropriate improvement plans are formulated.
Customer feedback is also evaluated and assessed during the Food Safety Team monthly
review.
Responsibilities
The Customer Services Manager and Quality Manager are responsible for responding
directly to Non-Critical customer complaints.
The Technical Manager is responsible for handling retailer and serious consumer
complaints.
The Food Safety Team is responsible for reviewing and assessing relevant customer
feedback to food safety and updating the Food Safety Quality Management system as
appropriate.
The Quality Manager is responsible for analysing performance trends, for agreeing
corrective and preventive action with site management and for updating the non
conformance register.
The Senior Management team are responsible for reviewing complaints trends and
implementing complaint performance improvement plans.


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Food Safety Quality Management System

Food Safety Management System Contents

Food Safety Management System

Section 4.1 The Food Safety Management System

Document Reference Food Safety Quality Management System

Document Reference Food Safety Quality Management System

Quality - IS0 9001:2008

PRP 1 - Hygiene and Housekeeping Management

QMR 001 Management Review Minutes

PRPR 1 - Hygiene and Housekeeping Management

- Critical Control Point monitoring

Legislation, Statutory and

Company Food Safety

Document Reference Food Safety Quality Management System

Document Reference Food Safety Quality Management System

Document Control Procedure

- All documentation is reviewed for adequacy before approval be authorised

Document Reference Food Safety Quality Management System

Records determined by the company to be necessary to ensure the effective planning,

Records are available to demonstrate conformity to specifications and standards. The

Identification and maintenance of records

Food Safety Record - FSR

Checking and approval of adequacy

Document Reference Food Safety Quality Management System

Quality - IS0 9001:2008

Senior management demonstrate clear and visible commitment by:

- Establishing and implementing a Quality and Food Safety Policy.

Senior Management Team

Planning Manager Planning and Capacity Reporting

Document Reference Food Safety Quality Management System

The company has established, documented and implemented a Crisis Management

Emergency Situations and First Point of Contact

Fire or Site evacuation Health and Safety Manager

Document Reference Food Safety Quality Management System

This is achieved by:

- A defined Purchasing Procedure.

The Purchasing Department or nominated individuals purchase materials and services in

Document Reference Food Safety Quality Management System

(ii). Operational Prerequisite Programmes

The company has established, documented, maintains and updates a programme of

PRP 001 - Hygiene and Housekeeping Management

Document Reference Food Safety Quality Management System

The HACCP Calculator (See calculator guide for full details)

Question 1 - Are control measures in place for this hazard?

Document Reference Food Safety Quality Management System

Routine Corrections and Corrective Actions are initiated by authorised personnel as

Document Reference Food Safety Quality Management System

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